Coconut Milk Snow Cake
Coconut Milk Snow Cake is a light, chilled dessert that’s perfect for hot summer days. Soft, bouncy, and delicately sweet, this cake has a jelly-like texture and is made with coconut milk, starch, and just a handful of ingredients — no oven required.Popular in Taiwan and other parts of Asia, this snow cake (also known as coconut pudding cake) is often served cold and dusted with shredded coconut for extra aroma and visual appeal. The flavor is mild and creamy, making it a crowd-pleaser even for those new to Asian desserts.If you’re looking for an easy, refreshing dessert to cool down with, this coconut milk snow cake is the perfect treat — simple to make and impossible to resist.
Equipment
- Pot
- Container
Ingredients
- 600 c.c. milk (Split into two bowls, 200 c.c., and 400 c.c.)
- 40 g cornflour
- 40 g granulated sugar
- 1 cup shredded coconut
Instructions
- Add corn flour into milk (200 c.c.) and stir well.
- Add the milk (400 c.c.) and sugar in a bowl. Heat on small heat and just to a boil until the sugar is dissolved fully.
- Pour the cornflour mixture in the bowl and whisk until the mixture thickens. Remove from the heat.
- Pour the milk mixture into the container. Allow setting the fridge for about 2 hours.
- Cut the cake into individual portions and coat with shredded coconut.
- Serve the coconut milk snow cake. Finish and enjoy
Serving & Storage Tips
Chill for at least 2–3 hours before serving. Store in the fridge in an airtight container for up to 2 days. Best enjoyed cold for optimal texture.
